Apple Cultivar and Temperature at Cutting Affect Quality of Fresh Slices

Evaluation of fresh-cut apple slices enriched with probiotic bacteria

Quality Changes in Fresh-cut Peach and Nectarine Slices as Affected by Cultivar, Storage Atmosphere and Chemical Treatments

The authors are affiliated with the Dept. of Pomology, Univ. of California, One Shields Ave., Davis, CA 95616. Direct inquiries to Dr. A.A. Kader. ABSTRACT The shelf-life of slices from 13 cultivars of peaches and 8 cultivars of nectarines, varied (between 2 and 12 days at 08C). Controlled atmospheres of 0.25 kPa O2 and/or 10 kPa or 20 kPa CO2 extended the shelf-life at 108C of ‘O’Henry’ or ‘El...

Quality Changes in Fresh-cut Pear Slices as Affected by Cultivar, Ripeness Stage, Fruit Size, and Storage Regime

Fresh-cut fruit slices prepared from partially ripened Bartlett pears had longer shelf life than those from Bosc, Anjou, and Red Anjou pears. Pear fruit ripeness, based on flesh firmness of 44 to 58 N, is optimal for fresh-cut pear slice processing. Pear slices derived from smaller size fruit (122 to 135 g) have greater cut surface discoloration and deteriorate more rapidly than slices derived ...

Cultivar and Year Rather than Agricultural Practices Affect Primary and Secondary Metabolites in Apple Fruit

Many biotic and abiotic parameters affect the metabolites involved in the organoleptic and health value of fruits. It is therefore important to understand how the growers' decisions for cultivar and orchard management can affect the fruit composition. Practices, cultivars and/or year all might participate to determine fruit composition. To hierarchize these factors, fruit weight, dry matter, so...

Consumer evaluation and quality measurement of fresh-cut slices of ‘Fuji,’ ‘Golden Delicious,’ ‘GoldRush,’ and ‘Granny Smith’ apples

We compared the eating quality of a new apple cultivar, ‘GoldRush,’ with ‘Golden Delicious’ (one of its parents), ‘Fuji,’ and ‘Granny Smith’ (the latter two often used for fresh-cut apple slices). We also compared a commercial with an in-house processing treatment, NatureSeal for apples and Produce Quality and Safety Laboratory (PQSL), respectively. Intact apples that had been stored for about ...